Pinole

Featuring heirloom roasted corn, chile de arbol, and canela, Pinole is our tribute to Chef Zack Wangeman and the Sobre Masa team. Many of the corn varietals that Zack imports from Mexico are on the brink of extinction. Supporting the farmers who nurture them is of the utmost importance and it's an honor to do so in the most delicious of ways. 10% of all Pinole sales go to Fundación Tortilla.

Not to mention, we've always been in the market for a gluten free cookie. Mo, Chef Dave's business partner, has developed an obsession with gluten-free food since one of his early childhood friends was diagnosed with Celiac disease. Despite constantly pestering chef, the difficulty of creating a gluten-free cookie that holds up to its counterparts was not to be underestimated. In an astounding bit of luck, our business patron Chef Zack Wangeman roasts beautiful varieties of blue, pink & yellow Oaxacan corn to turn into "Pinole" at Sobre Masa. This pinole is the base for authentic Mexican baked goods. 

Chef's Notes:

• Blended large amounts of canela into the maize for a deep earthiness
• Roasted chile de arbol to add a spicy kick that balances the sweetness of corn
• Diced dried mango for a fruity note and a chewy texture
• Tasted like Cinnamon Toast Crunch. Mmmm!

Want to try Pinole? Check out our Variety Box.

INGREDIENTS: 

 

• Roasted Corn 
• Chile de Arbol
• Organic Canela
• Organic Mango
• Farm Raised Eggs 
• Grass Fed Butter
• Organic Cane Sugar
• Sea Salt
• Baking Soda